I love summer. So, so much. One of my favourite things is that the fresh fruit and vegetables available not only exponentially increase in variety, but also reduce in price. For the first time since last summer I saw asparagus for only $2.50 / bunch. Sold! In addition to this, pomegranates were half the price that they were last week – needless to say, I stocked up. As I sauntered home from the markets I was contemplating what I should make for dinner and I remembered that I had wanted to make this recipe for a while, but was unwilling to pay an arm and a leg for the asparagus. Finally – sticky chicken satay, coming right up!
Collect
- 1/2 c crunchy peanut butter
- 1 T melted coconut oil
- 2 T tamari or soy sauce
- 1 t chilli flakes
- 1 clove garlic, minced
- 2 cm knob of ginger, minced
- 6 chicken thighs / drumsticks
- 300 g sugar snap peas (I couldn’t find sugar snap peas ANYWHERE, so instead I used green beans – which also worked a treat)
- 1 bunch asparagus
- 1 small capsicum (I like red to give it some colour)
- 2 green onions
- 1/4 c peanuts
- 1 lime
- 2 T white sesame seeds
Create
- Preheat the oven to 200°C. Melt the peanut butter and coconut oil and add the tamari, chili, garlic and ginger to form a paste.
- Spread the chicken across a baking tray and rub the paste over the chicken.
- Place in the oven and bake until 2/3 cooked (about 30 minutes).
- Meanwhile, boil the vegetables for 1 minute just to take the crunch out of them.
- Remove chicken from the oven and arrange the vegetables, peanuts, lime wedges and sesame seeds around and over the chicken.
- Return to oven and cook for a further 15 minutes, or until the chicken is cooked.
- Serve with couscous (cooked in chicken stock, ratio 1:2, couscous:stock), fresh pomegranate and rocket.
